Buffalo Chicken Enchiladas

 

Adapted from How Sweet It Is

8 large flour tortillas

2 cups boneless, skinless chicken breasts, cooked and shredded

1 can 15 ounce red enchilada sauce

1/2 cup buffalo wing sauce (I use Frank's Original Sauce)

3/4 to 1 cup shredded Mexican Blend cheese

4 ounces Bleu cheese, crumbled

3 green onions, chopped

1/2 cup fresh cilantro, coarsely chopped

Directions:

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat.  Set aside.  Add shredded chicken to a bowl with 2 green onions and 1/2 cup Mexican Blend cheese.  Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.  Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining Mexican Blend cheese.  Bake for 20-25 minutes.  Immediately after taking enchiladas out of the oven, add crumbled Bleu cheese on top. Garnish with the remaining green onions(optional) and cilantro and serve.  Enjoy!

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Lasagna Rolls

Adapted from Baked by Rachel

Makes 6 lasagna rolls

1 pound ground chicken
2 cups mushroom slices

2 cloves garlic, minced

1 - 10 oz. bag of spinach, chopped
1/3 cup EVOO (extra virgin olive oil)
6 Lasagna noodles

8 ounce part skim Ricotta cheese
1 egg
1/4 cup Parmesan cheese
1 tsp salt
3/4 tsp pepper
1 jar tomato & basil sauce

1-2 cups part skim Mozzarella cheese
sea salt and freshly cracked pepper to taste
Italian seasoning

Directions:

Preheat oven to 350 degrees.  Brown ground chicken in a large non-stick skillet over a medium heat and crumble as it cooks until meat is completely cooked, add and stir salt and Italian seasoning, and aside.  Bring a large pot of water to a boil, cook lasagna noodles per the instructions on the box.  Heat 1-2 tablespoons EVOO in a large skillet over medium heat.  When the skillet is hot, add vegetables and minced garlic and cook.  Toss and cook until spinach is wilted.  Transfer to a medium bowl.  Add to the bowl, sprinkle with salt and toss.  In a medium bowl, combine egg, Ricotta cheese, Parmesan cheese, and freshly cracked pepper.

Drain pasta and let sit in cool water while you work. Remove one or two lasagna noodles, laying flat on your work surface. Cover with a thin coat of cheese mixture. Top off with a layer of cooked ground chicken, spinach, and mushrooms.  Roll and transfer to a square baking dish. Repeat with remaining lasagna noodles.  Cover lasagna rolls with a coating of tomato & basil sauce. Sprinkle with shredded Mozzarella cheese.  Bake for 35 minutes. Serve warm.  Enjoy!

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General Tso's Chicken

Adapted from From Away

1/4 cup chicken broth (I used vegetable broth)

1 tablespoon soy sauce

1 tablespoon + 2 tablespoons rice vinegar

2 tablespoons hoisin sauce

2 teaspoon chili garlic sauce

2 teaspoons sesame oil

3 tablespoons sugar

1/3 cup + 2 teaspoons cornstarch, divided

1 pound boneless skinless chicken breasts, but into bite-sized chunks

EVOO (extra virgin olive oil) or canola oil for frying

3 cloves garlic, minced

1 teaspoon fresh ginger, minced

6-8 dried red whole chilies (I used 4 green chilies)

3 scallions, white and green parts, cut into half inch chunks

Directions:

In a small bowl, combine broth, soy sauce, 1 tablespoon of rice vinegar, hoisin, chili-garlic sauce, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth.

In another bowl, toss chicken chunks with 2 tablespoons of rice vinegar and a pinch of sea salt, and set aside to marinate for 15 minutes.

When ready to cook, toss chicken to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch; add a little more if coating seems moist. In a large skillet over medium heat, heat about 1/4 cup of oil. Add chicken and cook, stirring often, until chicken is cooked through and brown on all sides.  Remove from skillet and drain on paper towels.

Pour most of the oil out of the skillet, until only a thin coating remains in the pan. Add garlic and ginger to pan and stir until fragrant, about 15 seconds. Add whole chilies, chicken pieces, and scallion pieces, and toss to combine. Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken. Top with more sliced scallions and serve immediately with white rice.  Enjoy!

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Parmigiano Panko Herb Encrusted Chicken

Recipe by Food Connection

panko breadcrumbs, enough for breading

1 to 1 1/2 cups Pamigiano-Reggiano, grated

1 tablespoon Italian seasoning
1 teaspoon oregano

sea salt and freshly cracked pepper to taste

1 cage-free white egg, beaten

4 chicken breasts

EVOO (extra virgin olive oil)

Directions:

Combine panko breadcrumbs, Parmigiano-Reggiano, Italian seasoning, oregano, season with sea salt and freshly cracked pepper and stir with a fork in a shallow.  Pound out chicken breasts between sheets of plastic wrap to 1/4-inch thickness with a mallet.   Heat the EVOO in a large skillet on medium-high.  Dip one chicken breast at a time into the beaten egg and then into the panko mixture, pressing them so they adhere.  Transfer a chicken breast to the skillet.  Cook the chicken breast for 3 minutes per side or until they are golden brown depending on the thickness of the chicken.  Flip each breast and allow it cook on the other side for an additional 3 minutes or until the panko coating is golden brown, turning as needed.  Repeat with the remaining breasts.  Allow the chicken breasts rest before serving with marinara sauce or any kind of sauce.  Enjoy!  

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Green Masala Chicken with Coconut Milk

Adapted from Maninas: Food Matters

Picture coming soon

1 1/2 to 2 pound boneless chicken breast, cut into cubes

1 medium onion, chopped
2 tablespoons oil
1 tablespoon ginger-garlic paste
1 tablespoon coriander powder
2-3 green green chillies, slit lengthwise
1 1/2 tsp garam masala powder
fresh coriander leaves for garnish
sea salt to taste

Make a paste:
1 large onion
3-4 green chillies
1 cup light coconut milk
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashews, soaked in 2-3 tablespoons of milk.

Directions:

Marinate the chicken in coriander powder, turmeric powder, ginger-garlic paste, 2 slit green chillies and few mint leaves for 10-15 minutes. Soak the cashews in milk for 10-15 minutes.  Make a paste of onion, green chillies, coriander leaves, mint leaves and cashews.  Keep aside.  Heat oil in a large saucepan, add the green chillies and chopped onions and saute till transparent.  Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while. Reduce to medium heat, add the ground paste, garam masala, and sea salt and combine well.  Let the chicken cook in this paste for 6-8 minutes, uncovered.  Then add the coconut milk.  Cook till oil separates, chicken is tenderized, and desired gravy consistency.  Garnish with fresh coriander leaves.  Serve with white rice or naans(flatbreads).  Enjoy!

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Cilantro-Lime Sweet and Sour Chicken Curry

Recipe by my friend, Sumrina Yousuf

1 pound boneless chicken breasts, cut into cubes
1 (8 oz.) low fat key lime-flavored yogurt

1/2 bunch of cilantro leaves

1/2 medium yellow onion
1 fat or 2 skinny jalapenos (adjust to taste)

1 teaspoon garlic & ginger paste

1/2 teaspoon ground cumin

1/2 teaspoon paprika
sea salt and freshly cracked pepper to taste

1 fresh lime juice, cut into wedges for garnish plus 1 teaspoon lime zest

1 tablespoon EVOO (extra virgin olive oil)

Directions:

Toss cilantro leaves, yogurt, onion, jalapenos, 1 teaspoon of lime zest, and garlic/ginger paste in a food processor and blend into a smooth paste.  Add EVOO in a large skillet, combine chicken, cilantro paste, cumin, paprika, salt and freshly cracked pepper and cook on medium heat until chicken is cooked through.  The sauce and chicken will release a lot of water (make sure not to overcook or the sauce may become dry).  Then simmer on low heat to allow dry almost all the way through and leave curry to consistency desired.  Serve over rice.  Enjoy!

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Chicken, Leeks, & Mushrooms Quiche with Potato Crust

Recipe by Food Connection

4-6 red potatoes, peeled and thinly sliced

EVOO (extra virgin olive oil)

1 cup shredded chicken

1 cup leeks, sliced

1 cup baby bella (Crimini) mushrooms, sliced

1/2 teaspoon Italian seasoning

hot pepper sauce to taste

3 cage free eggs plus 4 egg whites, beaten

1/4 cup organic fat free milk or 2% milk

sea salt and freshly cracked pepper to taste

Directions:

Preheat the oven to 375 degrees. Brush a 9-inch pie dish with EVOO. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Brush with EVOO and bake in the oven for 7-10 minutes. Remove from oven and set aside.

 

Heat the 1 teaspoon of EVOO in a large skillet over medium heat.  Saute the leeks for 5-10 minutes or until they are soft.  Add the mushrooms and continue cooking for 3-4 minutes before adding the shredded chicken, Italian seasoning, and hot pepper sauce, and cook for another 1-2 minutes, then remove from heat.  Spoon the chicken mixture over the potatoes evenly in pie dish.  Beat the eggs with the milk and season with sea salt and freshly cracked pepper, and pour the egg mixture over the chicken mixture.  Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the quiche comes out clean (make sure not to overcook). Remove from oven and let cool for a few minutes before slicing. Enjoy!

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Moroccan Chicken Patty Twice-Baked Potato

Recipe by Food Connection

I had some leftover Moroccan Spiced Chicken Patties to use up, so I decided to whip up some Chicken Patty Twice-Baked Potatoes.

4 medium Russet potatoes

EVOO (extra virgin olive oil)

leftover Morrocan Spiced Chicken Patties, chopped (click the link for the recipe)

1 cups mushrooms, thinly sliced

2-4 scallions, chopped

1/2 cup light sour cream

sea salt and freshly cracked pepper to taste

1 cup shredded light Mexican blend cheese

Directions:

Preheat oven to 350 degrees F.  Scrub potatoes well under running water and pat dry.  Rub the potatoes lightly with EVOO and season them with sea salt.  Poke them all over with a fork.  Place potatoes on the baking sheet and bake for 1 hour or until they are tendered.  Allow to cool enough to touch.  Saute the mushrooms until they are softened and set aside.  Cut baked potatoes into half lengthwise and scoop out the pulp carefully, leaving a thin shell.  Place the potato shells on the baking sheet.  Combine pulp, sour cream, sea salt and freshly cracked pepper in a mixing bowl and mash well.  Add scallions and sauteed mushrooms to potato mixture and fold.  Spoon the mixture into each potato shell and top the chopped chicken patties on the baked potato and then sprinkle with cheese and repeat with the remaining ingredients.  Bake them for another 10 or until the cheese is melted.  Enjoy!

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Moroccan Spiced Chicken Patties with English Cucumber Yogurt

Recipe by Food Connection

The spice blend is used extensively in Moroccan cooking.  I have all of the spices on hand in my spice cabinet.  The grilled chicken patties came out great and flavorful.  

Ras El Hanout (Moroccan Spice Blend)

1 tablespoon ground ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon turmeric

1-2 teaspoon oregano 
1-2 teaspoon red chili powder (more or less depending on your taste)
1 teaspoon paprika 
1/2-1 teaspoon ground cinnamon 

1/4-1 teaspoon ground cloves

Whisk all ingredients in a small bowl until combined well an set aside. If leftover spice mixture, store in an airtight container.

Chicken Patties

1 pounds ground chicken

1 freshly lemon juice

3 garlic cloves, minced

2-4 scallions, chopped
sea salt and freshly cracked pepper to taste

EVOO (extra virgin olive oil)

Naans (flatbreads)

English Cucumber Yogurt

fat free plain yogurt

English cucumber, chopped

tomato, chopped
dried dill

ground garlic

freshly lemon or lime juice

sea salt to taste (optional)

Directions:

Combine the ground chicken, Moroccan Spice Blend(adjust seasoning according to your taste), lemon juice, garlic, scallions, sea salt and freshly cracked pepper in a medium mixing bowl and mix thoroughly so ingredients are evenly distributed through the chicken meat.  Divide the chicken mixture into regular-size patties. Chill in refrigerator for at least 1 hour or more (this step is necessary to firm the patties so they hold their shape while cooking---no egg to bind them in this recipe).  Preheat the grill over medium.  Drizzle the patties with EVOO and grill them for 6 minutes on each side, or until cooked through.  Meanwhile, whisk all the ingredients in a small bowl to blend well and set aside.  Remove the patties from the grill and place them on each naan (flatbread)and serve with English cucumber yogurt.  Enjoy!

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Baked Panko Chicken Fingers

Adapted from Love and Olive Oil

1 1/2 pounds boneless chicken breasts

1 1/2 cups panko 

2 teaspoons Italian seasoning

2 teaspoons garlic powder

1 teaspoon paprika

1/2 teaspoon red chili powder

sea salt and freshly cracked pepper to taste

2 eggs, lightly beaten
1/2 cup flour

EVOO (extra virgin olive oil)

Honey-Mustard Dipping Sauce

light mayonnaise

honey

mustard

lemon juice

Directions:
Preheat the oven to 350 degrees.  Line a baking sheet with foil and brush it with EVOO.  Set aside.  Season the flour with salt and pepper in a shallow bowl.  Lightly beat the eggs in another shallow dish.  In a third shallow dish, combine the panko with Italian seasoning, garlic powder, paprika, red chili powder, salt, and pepper.  If using chicken breasts, prepare by putting one breast in between 2 layers of plastic wrap.  Pound to an even thickness of 1/2 inch.  Remove plastic and cut into strips.  Dredge tenders in the flour to coat, shaking off any excess flour.  Dip the floured chicken tenders into the egg and then coat the chicken tenders with the panko mixture.  Arrange on baking sheet.  Repeat with remaining strips.  Bake chicken tenders for 15 minutes or until golden brown, flipping once part way through cook time.  

To prepare honey-mustard dip, combine all ingredients in a small bowl and whisk to blend smoothly.  Make sure no mayonnaise "lumps" should be visible in the mixture.  Serve with chicken fingers for dipping.  Enjoy!

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Greek Chicken Souvlaki Salad with Lemon Vinaigrette

Inspired by jessicalettucetomato

I did not give exact measurements for this recipe, but I had to taste the marinade as I added ingredients and adjusted it before I tossed chicken in the marinade.   Believe me, this recipe came out FANTASTIC!  The recipe goes with the Greek salad & lemon vinaigrette (see recipe below).

Chicken Souvlaki 
skinless chicken breasts, cut into strips

fat free plain yogurt
approx. 1/2 cup EVOO (Extra Virgin Olive Oil)

fresh lemon juice (I used a juicer)

oregano

minced garlic

sea salt and freshly crackled pepper to taste

metal skewers (Note:  If you don't have metal skewers, substitute the wooden ones.  Be sure to soak wooden skewers in water for 30 minutes to prevent burning.)
Salad & Dressing (see recipes below) 

Greek Salad 

Dressing

EVOO (Extra Virgin Olive Oil)

1 fresh lemon juice plus zest

oregano

1-2 cloves of garlic, minced

1 teaspoon organic sugar

sea salt & freshly cracked pepper to taste 
Salad

Romaine lettuce

yellow onion, thinly sliced

cucumber, peeled, halved, seeded and sliced (preferably English cucumber)

cherry tomato, chopped

Kalamata olives

feta cheese (optional)

Directions:

Mix all the ingredients in a large resealable zip-lock bag and refrigerate marinate for at least 2 hours or overnight.  Preheat the grill over medium.  Using metal skewers (See note), grease the skewers, thread strips of chicken on each skewer, and place the skewers on the hot grill and cook for approximately 4-5 minutes per side or until chicken is cooked nicely. Remove the skewers from the grill and place on a platter. Whisk EVOO in a medium bowl, lemon juice and zest, oregano, garlic, and sugar until well blended. Season to taste with salt and pepper. Set aside.  Combine the salad ingredients in a large salad bowl.  Pour the dressing over the salad and toss well. Serve chicken with salad.  Enjoy!

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Chicken Tortilla Soup with Crisp Tortillas

Inspired by Food Network

2-3 tablespoons EVOO (Extra virgin Olive Oil)

1 cup yellow onions, chopped

1/2 cup celery, chopped

1-2 green chili pepper, seeded and chopped (if you want it more spicy, add more)

1 1/2 teaspoons whole cumin

1/2 teaspoon ground coriander

1 medium tomato (See note)

1/4 cup salsa (See note)

5-6 cups chicken broth

1 cup frozen corn

2-3 cups shredded chicken
spice mix(paprika, salt, garlic powder, freshly black pepper, red chili powder, dried oregano, dried thyme) to taste

squeeze of fresh lime juice
shredded light Mexican blend cheese for topping

cilantro for topping 

Corn Tortilla Strips
4-5 corn tortillas
EVOO (Extra Virgin Olive Oil)
Salt
Preheat oven to 350 degrees. Brush the baking sheet with EVOO.  Brush each side of all the tortillas & stack tortillas and cut into 1/2 inch wide strips.  Spread strips across the baking sheet, then season with salt.  Bake in the oven until crisp and lightly browned (make sure to watch them carefully, because they burn easily).  Set aside.

Directions:

In a large stock pot, heat the EVOO on medium high heat.  Add the onions and celery and saute them until they turn translucent.  Add garlic, green chili pepper, cumin, and coriander and stir for one minute.  Add the fresh tomato and salsa and cook, stirring, for 1 minute. Add the chicken broth, corn, and add all the spice mix and bring to a simmer.  Simmer for an hour to allow the flavors to come together.  Add shredded cooked chicken and simmer for 15-30 minutes.  Re-season the soup, if needed.  Ladle soup into bowls. Add some  tortilla strips, lime juice, a sprinkle of cheese and cilantro. Enjoy! 

Note: A 15-ounce canned of crushed tomato with juice(no added salt) is preferable, but I did not have it in my pantry, so I used a fresh tomato and salsa combined instead.

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Chicken Curry (Murgh Korma)

Inspired by my Mom and Nani Jan

1-1 1/2 pound skinless bone-in chicken, cut-up

3-4 tablespoons canola oil
1 medium yellow onion, sliced
spoonful garlic and ginger paste

1 teaspoon red chili powder

1/2 teaspoons paprika

1 teaspoon turmeric
1 teaspoon garam masala

1 teaspoon ground coriander

Salt to taste

1 cup water
1 medium tomato, chopped   
4 tablespoons fat free or low fat plain yogurt

chopped cilantro leaves for garnish

2 whole green chili for garnish

Directions:

Heat oil in a large saucepan over medium-high.  Add onions and stir fry for 4 to 5 minutes or until slightly brown. Remove the onions and set aside.  Add the chicken in the same saucepan and stir fry until they are no longer pink.  Put the fried onions back to the saucepan and add the garlic paste and ginger paste.  Cook for 1 or 2 minutes. Add all spices (red chili powder, paprika, tumeric, garam masala, ground coriander, salt) and add water to the saucepan to cover the meat. Bring to boil.  Cover with a lid, simmer heat to medium and stir occasionally. When it is halfway done, put in the chopped tomato and stir.  Allow to cook until the chicken is through and the oil starts to separate.  Whisk yogurt with a little water to smooth out, pour yogurt slowly in the saucepan and stir to blend the chicken well.  Cover the pan with a lid and cook it in simmer until the gravy is thickened.  Garnish it with cilantro leaves and 2 green chilis.  Serve with white rice or naans (flatbreads).  Enjoy!

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Fiery Chili-Lime Roasted Chicken

Inspired by Martha Stewart

1 (3-4 pounds) whole chicken 

2 tablespoons plus 1/2 teaspoons butter at room temperature

2 tablespoons fresh ginger, finely chopped

1-2 tablespoons green chili, finely chopped

1 tablespoon fresh lime juice

Salt and Pepper to taste

2 teaspoons ground coriander

2 yellow onions, thick sliced

1 fresh lime juice, cut into 8 wedges (optional)

Directions:

Preheat oven to 425 degrees. In a small bowl, mash together 2 tablespoons of butter, ginger, green chili, lime juice, coriander, salt and pepper.  Set aside. Using fingers, gently loosen skin from chicken breasts.  With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down.  Tie chicken legs together with kitchen twine; tuck wing tips underneath.  Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper.  On a rimmed baking sheet arrange onions in a single layer; place chicken on top.  Roast until chicken is well browned and an instant read thermometer inserted in a thigh (without touching bone) reads 180 degrees, 50-60 minute.  Transfer chicken to a cutting board and tent with oil; let rest 10 minutes.  On a baking sheet, stir onions together with pan juices.  Carve chicken; serve with onion and lime wedges(optional).  Enjoy!

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Shredded Chicken Quesadillas with Caramelized Onions and Mushrooms

Recipe by Food Connection

2 cups of shredded chicken (See note)

1-2 tablespoons of E.V.O.O. (Extra Virgin Olive Oil)

1-1 1/2 cups of baby bella mushrooms, sliced

1 medium yellow onions, sliced

shredded Light Mexican blend cheese

Italian seasoning to taste

Salt to taste

Directions:
In a skillet on medium low heat, add about 1-2 tablespoons of E.V.O.O.  Add the onions and mushroom, saute them until they start to turn soft.  Add the shredded chicken to the onion & mushrooms mix to heat evenly.  Season them to taste. Put the chicken mixture aside.  To assemble, heat the dry skillet over medium and lay one tortilla flat and lightly moisten outside edge with water.  Spread about 1/2 cup of the chicken mixture onto the tortilla and sprinkle shredded cheese over chicken. Fold tortilla in half and press down with a spatula to seal the tortilla.  Turn quesadilla over after 1-2 minutes or until lightly golden brown and cook on the other side for another 1-2 minutes or until lightly golden brown.   Cut quesadilla into wedges.  Repeat with the remaining tortillas.  Serve with salsa.  Enjoy!

NOTE: You can use leftover grilled or rotisserie chicken.

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